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Sausages and Sunday Gravy

In our family, Italian sausages, pork ribs and meatballs simmered in Sunday gravy was more than just a meal—it was a weekly tradition. Every Sunday, the pot would go on early, filling the house with the rich aroma of tomatoes, garlic, and our Italian sausages. Family and friends would gather, sharing stories and catching up as the sauce bubbled away. By dinnertime, everyone had a plate piled high, but somehow, the leftovers always tasted even better the next day. This dish isn’t just food—it’s memories, and it’s still the best way to bring everyone together.

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Serves 3-4

1lb Italian fennel sausage (hot or mild) 

1qt Sunday gravy tomato sauce

4-5 basil leaves, torn

1/2 C stock or water

2T Olive oil

1oz of parmesan 

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​In a sauce pot or rondo pot, heat the olive oil to just before smoking, and sear the sausage on all sides. (This can be done with the casing on or off, cut into links, or kept in a coil.) Once the sausage has good color, remove from pan and set aside. Allow the pan to cool slightly, then add the gravy and stock to the pot. Bring the mixture to a gentle simmer, and then add the sausage back to the pot. Cook for 45 minutes at a low gentle simmer, stirring every few minutes. 

Once the sausage has been cooked, add the torn basil to the pot and parmesan (grated). Serve with your favorite pasta, or on a crusty roll.

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Variations:

During the summer months, we like to add 2C fresh chopped zucchini to the pot at the half way point of cooking, leaving some good texture and bite.

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Mushrooms can be added when the sausage is brought back to the pot. Chop about 2 1/2C of cremini or button mushrooms, and simply add them in raw. These will shrink in size over time, but leave the gravy with a more earthy flavor.

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